Fried Tamarind Eggplant with Spicy Garlic Butter Noodles

Ingredients

• Fried Tamarind Eggplant:
• 2 medium eggplants, 1cm length way slices
• 2 tbsp tamarind paste
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tsp chili flakes
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1/2 cup arrowroot
• Oil for frying
• Garlic Butter Noodles:
• 2 nests of dried wide egg noodle (Tagliatelle style)
• 3 tbsp butter
• 4 cloves garlic, minced
• 1 tsp soy sauce
• ½ tsp black pepper
• ½ tsp red chilli flakes
• Garnish: spring onions, crispy shallots, cracked black pepper, lime wedges.

Method

1. Prepare the Tamarind Eggplant:
2. Mix tamarind paste, soy sauce, honey, vinegar, chili flakes, and garlic in a bowl.
3. Heat enough oil in pan to deep fry eggplants. Oil is hot enough when a wooden skewer or chop stick is placed in and the end bubbles.
4. While oil is coming up to temperature, toss the eggplant slices in arrowroot, then coat them in the tamarind mixture, and back in arrowroot. Shake off excess flour.
5. Deep fry the eggplant slices until crispy and caramelized, about 3-4 minutes per side. Drain on paper towels. Cook in batches if needed until all done.
6. Cook the noodles according to package instructions, then drain.
7. In a large pan, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant.
8. Toss in the cooked noodles, soy sauce, black pepper, and chilli flakes. Stir well to coat all noodles in melted garlic butter mix and remove from heat.
9. Plate the garlic butter noodles, divided evenly between two plates. Top with the fried tamarind eggplant.
10. Garnish with crispy shallots, spring onions and sesame seeds. Serve with a side of chili oil, side salad and lime wedges for brightness and tang.

Product used in recipe

• LEE KUM KEE - LKK PREMIUM DARK SOY SAUCE 250ML